Description
A warm and inviting homemade Creamy Chicken Casserole featuring tender chicken in a velvety cream sauce, loaded with vibrant veggies.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 cup button mushrooms, sliced
- 1 cup chicken stock
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Dijon mustard
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
- Add the chicken breasts and cook until browned on both sides, about 5-7 minutes.
- Remove the chicken and set aside.
- Add sliced carrots, diced celery, and mushrooms to the skillet and cook for about 5-6 minutes until they start to soften.
- Pour in the chicken stock, stirring to combine, then add heavy cream, thyme, salt, and pepper. Bring to a slight simmer.
- Stir in the Dijon mustard, then return the chicken to the skillet to coat.
- Transfer everything to a casserole dish and spread it evenly.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, until golden on top.
- Let it cool for 10 minutes, then garnish with fresh parsley before serving.
Notes
For a lighter version, consider using low-fat cream or Greek yogurt instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 130mg